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Thread: Sausage skins

  1. #1

    Sausage skins

    Ok made a few batches of bangers overtime & got consistency & flavour.
    But one thing I'm not happy with

    The skins

    I bought most from weschenfelder & some from local butcher

    They have always been natural hog casings , very forgiving / robust when comes to making them
    But find them a bit on the chewy side

    What do you guys use / recommend
    ???
    Paul

  2. #2
    Let them soak overnight in plenty of water and flush them through with fresh water too.

  3. #3
    I'll try on get soaking next time aris thank you

    Paul

  4. #4
    I use Weschenfelder too and take a similar approach to aris for soaking/flushing

  5. #5
    I use hog casings from http://www.butchers-sundries.com/ They do need a good few hours soaking. I flush them through a good few times with a slug of water too
    A Man should be wise, but never too wise. He who does not know his fate in advance is free of care

  6. #6
    Thanks guys I'm not soaking them as long as you lads so I'll definitely try that approach next batch

  7. #7
    You can also try getting them from http://www.sausage-casings.co.uk/

    Tough casings can also point to poor quality, or old casings.

    The flushing is quite important to do just before stuffing/filling the casings. The water acts as a lubricant allowing the sausage casing to flow freely off of the stuffing horn.
    Last edited by aris; 18-10-2016 at 12:26.

  8. #8

  9. #9

    Sausage skins

    Probably old as well had em in freezer forxehike before use ... were vac packed tho
    But I didn't flush or soak long

    Paul

  10. #10
    Freezing doesn't do good things to casings. Best way to preserve them is to get rid of as much water as possible and then pack them in salt - i.e. buried in salt, and keep in the fridge in a sealed container.

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